Preheat oven to 220°C. Place potatoes, carrots, eggplant, zucchini and onion in a large baking dish. Combine 1 tablespoon of the oil with the lemon juice, garlic, salt and pepper in a small jug. Drizzle over the vegetables and toss to coat. Roast the vegetables in preheated oven, tossing frequently, for 30-35 minutes or until tender and golden.

Step 2

Meanwhile, heat the remaining oil in a medium non-stick frying pan over medium-high heat. Season both sides of the chicken with pepper. Add the chicken to the pan and cook for 4-5 minutes each side or until cooked through. Thinly diagonally slice the chicken.

Step 3

Add the chicken to the vegetables and toss well to combine. Divide among serving plates and top with a dollop of tzatziki.